Azifa

Name: Azifa (Tangy Lentil Salad)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: 1 cup dried brown, green, or French lentils (see cooking tip); 1 cup dried brown, green, or French lentils (see cooking tip); 1 cup dried brown, green, or French lentils (see cooking tip); Freshly ground black pepper; 1 jalapeño chile, seeded, veined, and minced, plus more if desired; ¼ cup minced fresh parsley or basil or a combination; ¼ cup minced fresh parsley or basil or a combination; ⅓ cup diced red onion; ½ tomato, diced (½ cup); ⅛ teaspoon Freshly ground black pepper; ½ teaspoon salt, plus more if desired; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons lemon zest; 2 tablespoons prepared horseradish; 2 tablespoons extra-virgin olive oil; 5 cups water

Tangy Lentil Salad

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

Teff Love

By Kittee Berns

Published 2015

About

I love eating this salad with steamed sweet potatoes and lots of fresh basil. Usually azifa is seasoned with ground mustard for a little kick, but I like the zestier bite of horseradish instead. This salad tastes best when allowed to marinate in the fridge for a few hours before serving.

Ingredients

Lentils

1 cup dried brown, green, or French lentils (see cooking tip)
5

Africa
Ethiopia
Side dish
Gluten-free
Vegan

Method

To cook the lentils, put the lentils and water in a large saucepan and bring to a boil over high heat. Stir to prevent the lentils from sticking to the bottom of the pan. Decrease the heat to medium and simmer uncovered, skimming off any foam that forms on the top with a large spoon. Cook, stirring occasionally, until the lentils are quite tender but not mushy, 20 to 25 minutes. Drain, discardi